Stuffed Zucchini Boats with Ricotta and Spinach: A Low-Carb Delight

Introduction

Transform ordinary zucchini into elegant edible vessels with these Stuffed Zucchini Boats – tender zucchini halves filled with a creamy ricotta and spinach mixture, topped with golden, bubbly cheese. This light yet satisfying dish brings Italian-inspired flavors to your table in a beautiful, low-carb package that’s perfect for weeknight dinners or entertaining. Ready in just 35 minutes, these stuffed zucchini boats prove healthy eating can be deliciously indulgent!

Why These Zucchini Boats Will Become Your New Favorite

Low-carb comfort food – all the richness without heaviness
Versatile filling – customize with your favorite ingredients
Beautiful presentation – impressive yet easy
Meal-prep friendly – reheats beautifully

The magic happens when the zucchini softens just enough to cradle the creamy filling, while the cheese topping forms a golden crust that contrasts perfectly with the tender vegetables.

Ingredients for Perfect Zucchini Boats

Zucchini Base

• 4 medium zucchini (about 7-8″ long)
• 1 tbsp olive oil
• ½ tsp salt

Ricotta-Spinach Filling

• 1 cup ricotta cheese (whole milk preferred)
• 1 cup chopped spinach (fresh or thawed frozen)
• ½ cup grated Parmesan
• 1 egg
• 2 garlic cloves (minced)
• 1 tsp Italian seasoning
• ¼ tsp nutmeg

Cheese Topping

• ½ cup shredded mozzarella
• 2 tbsp grated Parmesan

Chef’s Tip: Choose uniformly sized zucchini for even cooking

Step-by-Step Preparation

1. Prep the Zucchini

1. Preheat oven to 400°F (200°C)
2. Cut zucchini in half lengthwise
3. Scoop out flesh, leaving ¼” thick shells
4. Brush with oil, sprinkle with salt

2. Make the Filling

1. Chop scooped zucchini flesh (about 1 cup)
2. Sauté with garlic 3 minutes until softened
3. Mix with ricotta, spinach, Parmesan, egg, and seasonings

3. Assemble the Boats

1. Place zucchini shells on baking sheet
2. Divide filling among shells
3. Top with mozzarella and Parmesan

4. Bake to Perfection

1. Bake 20 minutes until zucchini is tender
2. Broil 2-3 minutes for golden top
3. Let rest 5 minutes before serving

Professional Tips for Best Results

High heat roasting prevents soggy zucchini
Drain ricotta if watery (wrap in cheesecloth)
Pat spinach dry thoroughly
Add marinara for saucy variation

Serving Suggestions

Elegant Presentation:

• Serve on wooden board with fresh herbs
• Garnish with cherry tomatoes
• Drizzle with balsamic glaze

Perfect Pairings:

• Garlic bread
• Simple green salad
• Chilled white wine

Common Mistakes to Avoid

Overfilling (can spill over)
Underseasoning the filling (taste before baking)
Skipping the broil step (misses golden crust)
Using watery ricotta (makes filling runny)

Creative Variations

For Different Tastes:

• Meat lovers: Add cooked Italian sausage
• Greek style: Use feta and olives
• Mexican twist: Season with taco spices

FAQs

Q: Can I use yellow squash?
A: Absolutely! Works the same way.

Q: How do I store leftovers?
A: Refrigerate 3 days – reheat in oven.

Q: Can I freeze these?
A: Best fresh, but freeze before baking.

Q: What if I don’t have ricotta?
A: Substitute cottage cheese (blended smooth).

Conclusion

These Stuffed Zucchini Boats with Ricotta and Spinach offer a delicious way to enjoy seasonal zucchini while keeping meals light and flavorful. Whether you’re looking for a meatless main or elegant side dish, these cheesy, creamy boats deliver satisfaction in every bite.

Final Chef’s Tip: For extra texture, mix panko breadcrumbs with the cheese topping! The combination of tender zucchini, creamy filling, and golden cheese creates a dish that’s as beautiful as it is delicious – perfect for any occasion.

Stuffed Zucchini Boats with Ricotta and Spinach: A Low-Carb Delight

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• Author: Lara Smith
• Total Time: 1 Hour

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Description

Enjoy a healthy and flavorful meal with these Delicious Stuffed Zucchini Boats filled with creamy ricotta and spinach! Perfect for a light lunch or dinner, these zucchini boats are sure to satisfy.

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Ingredients

Scale 1x2x3x

4 medium zucchini

1 cup ricotta cheese

1 cup fresh spinach, chopped

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1 egg, beaten

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

1 tablespoon olive oil

Fresh basil, chopped (for garnish)

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Instructions

Prepare the zucchini: Preheat your oven to 375°F (190°C). Cut the zucchini in half lengthwise and scoop out the seeds to create boats. Place the zucchini halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 15 minutes until slightly tender.

 

Make the filling: In a bowl, combine ricotta cheese, chopped spinach, grated Parmesan cheese, beaten egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated.

 

Stuff the zucchini: Remove the roasted zucchini from the oven and fill each boat with the ricotta and spinach mixture. Sprinkle shredded mozzarella cheese on top.

 

Bake: Return the stuffed zucchini boats to the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly.

 

Serve: Garnish with fresh chopped basil and serve warm. Enjoy these stuffed zucchini boats as a main dish or a delightful side.

 

These Delicious Stuffed Zucchini Boats with Ricotta and Spinach are a perfect way to enjoy a nutritious and tasty meal that’s both satisfying and easy to make!

 

Prep Time: 15 minutes

Cook Time: 35 minutes

Notes

Delicious Stuffed Zucchini Boats with Ricotta and Spinach are a fantastic way to incorporate more vegetables into your diet while enjoying a flavorful and satisfying meal. Perfect for any occasion!